Cream Italian Cake
Ingredients
-
- Cake:
- 1 box white cake mix, I used Betty Crocker
- 1 tsp Vanilla Extract
- 1 ¼ cup Buttermilk
- 3 large eggs
- ¼ cup Oil
- 1 ½ cup Coconut, shredded
- ½ to ¾ cup Pecans, chopped
- Frosting:
- 16 ounces Cream Cheese, softened
- 1 cup butter, unsalted and softened
- 2 tsp Vanilla Extract
- 4 cups Confectioners Sugar
Instructions
FIRST STEP:
Preheat the oven to 350*
Grease and flour 2-9 inch round cake pans
In a large bowl combine the cake mix, eggs, oil, Buttermilk and Vanilla Extract and beat well
Fold the Coconut and the pecans into the batter
SECOND STEP:
Pour the batter into the two prepared baking pans, evenly
Bake for 22 to 25 minutes, until a toothpick comes out clean
Remove, set aside and cool to room temperature
Once the cakes are cooled, remove from the pans
THIRD STEP:
In a medium bowl combine the Cream Cheese, butter, Vanilla and the Confectioners Sugar, beat until smooth
Place one cake layer on a cake plate, cover the top with frosting
Place the second cake layer on top of the frosted first layer and top with frosting
Frost the sides of the cake
OPTIONAL:
You can sprinkle chopped pecans and toasted coconut on the top of the cake if desired
Enjoy!
Nutrition Information:
YIELD:
6
SERVING SIZE:
1
Amount Per Serving: CALORIES: 1152TOTAL FAT: 81gSATURATED FAT: 42gTRANS FAT: 0gUNSATURATED FAT: 33gCHOLESTEROL: 253mgSODIUM: 477mgCARBOHYDRATES: 99gFIBER: 3gSUGAR: 90gPROTEIN: 12g
